Preparation time :10 mins

Cooking time : 25 minutes

Serves: 5 to 6

INGREDIENTS:

For masala:

• Dry red chilli :7 to 8 (I used bedki chiili )
• Coriander seeds : 1tsp
• Kashmiri chilli powder: 2 tsp
• Cumin seeds :1 tsp
• Fennel seeds : 1tsp
• Black pepper corns : 1 tsp
• Star anise : 1
• Cloves:4
• Cinamon stick: 1 inch
• Garlic cloves : 3 to 4
• Ginger: small piece
• Tamarind: 1 small piece
• Lemon juice: 1tsp
• Water

For gravy :

• Mutton: 1/2 kg
• Ginger garlic : minced 1 tsp
• Onion : finely chopped 2
• Ghee: 5 tsp
• Coriander leaves: finely chopped
• Curd: 1tsp
• Salt: for taste

PREPARATION:

• Dry roast all ingredients listed under masala and blend it together into a smooth paste.
• Cook mutton with minced ginger ,garlic ,turmeric powder and salt.
• Drain and keep the stock aside.
• Heat ghee in a wok, add onions and saute until it turns golden brown.
• Add ground paste and add little water.
• Add 1 tsp curd and mix well.
• Now add the stock and cook for 1 min.
• Add the cooked mutton pieces and cook until all the water dries up.
• Add coriander leaves and mix well.